4-5pound fillets, skin on
4cup water
1cup soy sauce
3/4cup brown sugar
1/4cup sea salt
3/4tablespoon granulated garlic
Brine overnight. Remove in the morning, pat dry and let sit in a cool place for at least an hour.
I found this brine recipe when my father in law started struggling with COPD and couldn’t have too much salt. He loved smoked fish and wanted him to at least have a little bit at family gatherings. I actually like it better than the salty brine recipe that I used for years.
The woods you listed are all good except for mesquite. I think that’s more of a pork or beef smoking wood. I use alder exclusively with fish but apple, cherry and hickory are good too. I fell in love with alder in Alaska where they don’t have access to the hardwoods we have here.
I use a charcoal/wood smoker and the thermometer sucks so I go by feel. I keep the heat low and smoke steady for the first two hours. I add lump charcoal chunks at the point and stoke up the fire for the last two hours to finish the fillets off. Usually 1-2 hours more depending on size/thickness of the fillets.
Good luck. Feel free to PM me if you have ???.